A Cantonese classic: chicken simmered in black bean sauce, with fermented black beans with loads of minced garlic. The beans and the garlic are a snappy pairing, and there is enough sauce in the pot to spoon on top of rice or noodles for a one-dish meal.
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If eating the fermented tofu straight-up isn't for you, try stir-frying vegetables with it. One or two cubes flavors a whole stir-fry dish, imparting a salty-sweet depth that's a nice change from soy sauce or oyster sauce. Cauliflower take well to its strong flavor. More

But if I'm in the mood to really luxuriate in the texture and flavor of the noodle, then I eat them in dry form, swimming in a sauce of chili oil, black rice vinegar, soy sauce, and sometimes tahini. More